Buttermilk Breaded Chicken Tenders Recipe

In a large bowl, whisk together 2 cups buttermilk, 2 large eggs, 1 tablespoon hot sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic, and 1 teaspoon paprika until smooth.

Taste and adjust seasoning (a touch more hot sauce or salt if desired). Set aside 10–15 minutes to let flavors meld while you prepare the breading and chicken.

Pat 1.5 lb chicken tenderloins dry with paper towels. If using breasts, cut into 1-inch strips of similar size so they cook evenly.

Season the chicken lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the chicken pieces into the buttermilk marinade, pressing them down so all pieces are submerged. Cover and refrigerate for at least 1 hour, up to overnight (overnight yields more tender, flavorful chicken).

In a shallow wide bowl or rimmed baking sheet, combine 1 1/2 cups all-purpose flour and 1/4 cup cornstarch. Whisk to combine.

In a second shallow bowl, stir together 1 cup panko breadcrumbs, 1/2 cup dry breadcrumbs (if using), 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper. Mix until evenly distributed.

Set up a breading station: flour mixture in the first bowl, breadcrumb mixture in the second, and the marinated chicken in the third (leave excess marinade to drip off).

Working one piece at a time, dredge each chicken tender in the flour mixture, shaking off excess, then dip back briefly into the buttermilk (if very wet, let excess drip), and press firmly into the breadcrumb mixture to coat completely. For extra-crisp breading, repeat the flour dip and breadcrumb press for a double coating.

Place breaded tenders on a wire rack set over a baking sheet. Let rest 10–15 minutes at room temperature to help adhesion (this reduces breading loss during frying).

Pour oil into a Dutch oven or deep, heavy-bottomed skillet to a depth of about 1 1/2 inches (or enough to come halfway up the tenders). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumbs into the oil — it should sizzle and brown within 30–45 seconds.

Working in batches (do not overcrowd), gently add breaded tenders to the hot oil and fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Maintain oil temperature between 325–350°F; reduce heat slightly if it browns too quickly.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet to drain. For extra-crisp results, keep cooked tenders warm in a 200°F (95°C) oven while you finish frying remaining batches.

If you prefer a lower-oil method: arrange breaded tenders on a parchment-lined baking sheet, lightly mist with cooking spray, and bake at 425°F (220°C) for 12–18 minutes, flipping once, until golden and cooked through.

Garnish with fresh chopped parsley and serve with lemon wedges and your favorite dipping sauces (ranch, honey mustard, BBQ, or spicy mayo).